Bread recipes

Ingredients (1 bread 1000 grams):
3 ¼ cups (350 g) rye flour
1 cup 3 oz (150 g) wheat flour
4 oz (100 g) sour dough
1 ¾ cups (375 ml) water lukewarm
½ cube (20 grams) fresh yeast
1 ½ tsp salt
1 tsp barley malt or spice as desired

Place flour and sour dough in a bowl. Dissolve the yeast in lukewarm water and add the flour. Partially mix salt and barley malt with a dough mixer or food processor for 5 min to knead the dough to a supple consistency. Leave covered with a damp cloth in a warm place for two hours. Thoroughly knead by hand on a floured surface once again. Place dough in a bowl and cover with a damp cloth. Leave covered in a warm place for another 2 hours. The volume of dough should now be clearly more than when first left to rise. Use a floured slide gate (peel) to place the dough in the oven. Bake at approximately 220°C (430 F) starting temperature and finish in one hour as the heat slowly fades.

Dissolve yeast in the water and mix in a bowl with the flour, barley malt, and salt. Knead well for 5 min. in a dough mixer. Place in a bowl and cover with a damp cloth. Let stand in the refrigerator for 12 to 16 hours. Carefully transfer the dough to a floured surface. Divide in two equal halves with a knife. Do not further knead the dough but give each oblong shaped piece two twists. Immediately place in the oven and bake for 30 min. at approximately 220°C (430F).

Ingredients:
4 cups (500 g) plain wheat flour
1 cube (42 g) yeast
1 ½ tsp salt
1 tbsp olive oil
1 cup (250 ml) water

Place the flour, yeast, salt and olive oil into a dish and mix it with the dough mixer. Slowly add the water and knead for 3 minutes until a supple dough develops that will separate from the edge of the dish. Place in a bowl and cover with a damp cloth. Let stand in a warm place at 25°C (77F) for 2 to 3 hours. Carefully transfer the dough to a floured surface. Divide in two equal halves with a knife. Do not further knead the bread. With floured hands form an oblong loaf and place on a baking sheet laid out with baking paper. Be careful to touch only the sides of the loaves to perform some final shaping. Cover once again with a damp cloth and let sit for 30 min. Bake for 30 min. at 220°C (430F).